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Crispy Baked Zucchini Meatball Marinara

This crispy baked zucchini meatball marinara is a comforting dish featuring juicy meatballs made with ground beef and finely grated zucchini, all simmered in a rich marinara sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 1000
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef Use 80% lean ground beef for best results.
  • 1 cup zucchini, finely grated and squeezed very dry Remove excess moisture to avoid soggy meatballs.
  • 1/3 cup panko breadcrumbs Helps create a crispy texture.
  • 1 large egg Binding agent for the meatballs.
  • 1/4 cup grated Parmesan cheese Adds savory flavor.
  • 2 cloves garlic, minced Provides aromatic depth.
  • 1 tsp Italian seasoning
  • 1/2 tsp kosher salt
For the Sauce
  • 2.5 cups marinara sauce Use homemade or low-sodium store-bought.
  • fresh basil, for garnish Add freshness to the dish.

Method
 

Preparation
  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, gently combine the ground beef, grated zucchini, panko breadcrumbs, egg, Parmesan cheese, minced garlic, Italian seasoning, and kosher salt. Take care not to over-mix.
Baking the Meatballs
  1. Roll the mixture into 1.5-inch meatballs and place them evenly spaced on the prepared baking sheet.
  2. Bake for about 18 to 20 minutes, until the meatballs are browned and reach an internal temperature of 160°F.
Simmering in Marinara
  1. While the meatballs bake, warm the marinara sauce in a large skillet over medium heat.
  2. Once the meatballs are done, carefully add them to the sauce and let them simmer gently for 5 minutes.
Serving
  1. Sprinkle fresh basil over the top of the meatballs and marinara sauce. Serve warm over your favorite pasta or with crusty bread.
Storage Tips
  1. Refrigerate leftovers in an airtight container for up to 4 days.
  2. To freeze, arrange cooked and cooled meatballs in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months.

Notes

Avoid skipping the step of squeezing the zucchini, and be careful not to overmix the meatball mixture to ensure tender meatballs.